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Inspection record

Hoshi Ya

529 Washington St · Boston, MA 02135

2inspections since May 2026
24violations recorded
HE_Passlatest result (city code)

License category: Eating & Drinking w/ Take Out

Inspection history

Aug 5, 2026HE_Pass12 violations
*Maintaining Refuse Areas and Enclosures (C)
At the exterior refuse area observed a discarded HVAC duct a broken bench a shopping cart and other items strewn about in the exterior trash area; remove and maintain the area free of unnecessary items.
***Conformance with Approved Procedures (P)
No 2026 lab pH rice test or parasite destruction letters could be presented during the inspection; provide.
*Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
The yellow hood inspection sticker shows service was done in June 2026 but that the expiration month is also June. Have your approved hood cleaner provide an updated hood inspection sticker with the correct expiration month.
*(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)
Observed the exterior surfaces of the cold holding units in the freezer heavily soiled in the kitchen floors walls and ceilings heavily soiled the interior of the deep fat fryer cabinet the lattice wood structure above the sushi bar is heavily encrusted in dust and soils and exteriors of cooking equipment heavily soiled; clean and sanitized of soils and grease.
*Cutting Surfaces (C)
The large wood cutting board in the kitchen is heavily scored and scratched; resurface or replace the cutting board.
*Temperature Measuring Devices-Functionality (C)
Observed multiple cold holding units without internal thermometers; provide.
**Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
The establishment's online menu does not have a consumer advisory reminder; provide verbiage stating "Consuming raw or undercooked meats poultry seafood shellfish or eggs may increase your risk of foodborne illness."
***(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Observed fried sweet potatoes and shrimp stored outside of active hot holding at 82F that per the person in charge had been cooked at or around 3:00pm; the person in charge voluntarily discarded the foods after the observation hot hold TCS foods at or above 135F.
*In-Use Utensils Between-Use Storage (C)
Observed in-use rice paddle stored in 82F water observed inside bulk food containers deli containers without handles touching food; in-use utensils should be stored on a clean and sanitized surface in water 135F and above or in cool running water and utensils should have handles to prevent possible contamination by hands.
**(A) (B) and (C)(1) (4)-(16) Demonstration (Pf)
Posted Allergen Awareness certificate expired January 1 2024; have at least one person go through the allergen awareness training and provide the updated certificate.
**Clean-up of Vomiting and Diarrheal Events (Pf)
No written procedures to handle a vomit and diarrhea event could be presented during the inspection; provide.
*Effectiveness-Hair Restraints (C)
Food handlers observed handing and preparing foods without effective hair restraints; provide.
Jul 28, 2026HE_Fail12 violations
**Clean-up of Vomiting and Diarrheal Events (Pf)
No written procedures to handle a vomit and diarrhea event could be presented during the inspection; provide.
*In-Use Utensils Between-Use Storage (C)
Observed in-use rice paddle stored in 82F water observed inside bulk food containers deli containers without handles touching food; in-use utensils should be stored on a clean and sanitized surface in water 135F and above or in cool running water and utensils should have handles to prevent possible contamination by hands.
***(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Observed fried sweet potatoes and shrimp stored outside of active hot holding at 82F that per the person in charge had been cooked at or around 3:00pm; the person in charge voluntarily discarded the foods after the observation hot hold TCS foods at or above 135F.
**Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
The establishment's online menu does not have a consumer advisory reminder; provide verbiage stating "Consuming raw or undercooked meats poultry seafood shellfish or eggs may increase your risk of foodborne illness."
*Temperature Measuring Devices-Functionality (C)
Observed multiple cold holding units without internal thermometers; provide.
*Cutting Surfaces (C)
The large wood cutting board in the kitchen is heavily scored and scratched; resurface or replace the cutting board.
*(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)
Observed the exterior surfaces of the cold holding units in the freezer heavily soiled in the kitchen floors walls and ceilings heavily soiled the interior of the deep fat fryer cabinet the lattice wood structure above the sushi bar is heavily encrusted in dust and soils and exteriors of cooking equipment heavily soiled; clean and sanitized of soils and grease.
*Maintaining Refuse Areas and Enclosures (C)
At the exterior refuse area observed a discarded HVAC duct a broken bench a shopping cart and other items strewn about in the exterior trash area; remove and maintain the area free of unnecessary items.
***Conformance with Approved Procedures (P)
No 2026 lab pH rice test or parasite destruction letters could be presented during the inspection; provide.
*Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
The yellow hood inspection sticker shows service was done in June 2026 but that the expiration month is also June. Have your approved hood cleaner provide an updated hood inspection sticker with the correct expiration month.
*Effectiveness-Hair Restraints (C)
Food handlers observed handing and preparing foods without effective hair restraints; provide.
**(A) (B) and (C)(1) (4)-(16) Demonstration (Pf)
Posted Allergen Awareness certificate expired January 1 2024; have at least one person go through the allergen awareness training and provide the updated certificate.

Violation severity marks (*, **, ***) are the city's published violation levels. Result codes are Boston ISD's own codes, shown verbatim - we found no public legend. Methodology